Brunswick Stew with Cheddar Cornbread

Brunswick Stew with Cheddar Cornbread
Yield:
16 servings, 1-1/3 cups (325 mL) stew and 2 pieces cornbread (80 g) each

Ingredients

Ingredients Weights Measures
olive oil 2 Tbsp. [30 mL]
white onions, chopped 1-1/2 cups [375 mL]
celery, chopped 3 stalks
green pepper, chopped 1 each
pulled cooked chicken 3 lb. [1.4 kg]
extra-lean ground beef 2 lb. [900 g]
lean ground pork 2 lb. [900 g]
Escalon Cristoforo Colombo Tomato Strips (100-fl oz/2.84-L can), undrained 1 can
Heinz Tomato Ketchup 1 cup [250 mL]
Bull's-Eye Bold Original Barbecue Sauce 2/3 cup [150 mL]
Richardson Ultimate Hot Wing Sauce 1 Tbsp. [15 mL]
Lea & Perrins Worcestershire Sauce 1/2 tsp. [2 mL]
kosher salt, divided 1 Tbsp. [15 mL]
ground black pepper 1/2 tsp. [2 mL]
frozen corn 3 cups [750 mL]
yellow cornmeal 1 cup [250 mL]
flour 1/2 cup [125 mL]
Magic Baking Powder 1 tsp. [5 mL]
sugar 3/4 tsp. [3 mL]
baking soda 1/2 tsp. [2 mL]
eggs 2
buttermilk 1-1/4 cups [300 mL]
butter, melted 3 Tbsp. [45 mL]
Kraft Habanero Heat Shredded Cheese 1 cup [250 mL]
olive oil 3/4 tsp. [3 mL]
white onions, chopped 3 Tbsp. [45 mL]
celery, chopped 1/4 stalk
green pepper, chopped 1/8 each
pulled cooked chicken 170 g
extra-lean ground beef 1/4 lb. [115 g]
lean ground pork 1/4 lb. [115 g]
Escalon Cristoforo Colombo Tomato Strips (100-fl oz/2.84-L can), undrained 1-1/2 cups [375 mL]
Heinz Tomato Ketchup 2 Tbsp. [30 mL]
Bull's-Eye Bold Original Barbecue Sauce 4 tsp. [20 mL]
Richardson Ultimate Hot Wing Sauce 1/4 tsp. [1 mL]
Lea & Perrins Worcestershire Sauce dash
kosher salt, divided 1-1/4 tsp. [6 mL]
ground black pepper dash
frozen corn 6 Tbsp. [90 mL]
yellow cornmeal 1 cup [250 mL]
flour 1/2 cup [125 mL]
Magic Baking Powder 1 tsp. [5 mL]
sugar 3/4 tsp. [3 mL]
baking soda 1/2 tsp. [2 mL]
eggs 2
buttermilk 1-1/4 cups [300 mL]
butter, melted 3 Tbsp. [45 mL]
Kraft Habanero Heat Shredded Cheese 1 cup [250 mL]

Directions

Heat oil in large deep skillet (or in medium skillet for Trial Recipe) on medium-high heat. Add onions, celery and peppers; cook 5 min. or until crisp-tender, stirring occasionally. Add chicken, beef and pork; mix well. Cook 15 min. or until evenly browned, stirring frequently.

Stir in tomatoes. Bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Add ketchup, barbecue sauce, wing sauce, Worcestershire sauce, 1-1/2 tsp. salt (or dash of salt for Trial Recipe) and pepper; mix well. Simmer 3 hours, stirring occasionally and adding corn for the last hour.

Meanwhile, combine cornmeal, flour, baking powder, sugar, baking soda and remaining salt in large bowl. Whisk eggs, buttermilk and butter until blended. Add to cornmeal mixture along with the cheese; mix just until blended. Pour into greased 8-inch square pan.

Bake in 400ºF oven 30 to 40 min. or until toothpick inserted in centre comes out clean. Cool 10 min. before cutting cornbread into 32 pieces. (Note: For Trial Recipe, only 4 cornbread pieces are used. Reserve remaining cornbread for another use.)

Serve each bowl of stew with 2 cornbread pieces.

Kraft Kitchens Tips

579502 : 204344

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Nutritional Information
Calories
 500
Total fat
 19 g
Saturated fat
 7 g
Cholesterol
 150 mg
Sodium
 1110 mg
Carbohydrate
 33 g
Dietary fibre
 4 g
Sugars
 15 g
Protein
 50 g
Vitamin A
 15 %DV
Vitamin C
 40 %DV
Calcium
 10 %DV
Iron
 30 %DV